1. When using fresh cherries, wash and dry them first, then pit them. Allow frozen cherries to thaw for some time.

2. Mix a small amount of the cherry juice with the cornstarch and sugar. Add the rest of the juice to a saucepan, add a dash of lemon juice and bring to a boil. Add the cornstarch mixture and stir in. Let everything bubble for a moment while stirring constantly – you want the juice to thicken nicely. Next, add the cherries and let everything simmer at reduced heat while stirring constantly. You want the cherries to get softer, but not mushy. When done, remove the saucepan from the heat and let the compote cool down completely.

3. Brew some espresso or strong coffee, mix in the Amaretto, and let it cool down completely.

4. Add the egg yolks and sugar to a large bowl and mix until very light and fluffy. You want the mixture to increase considerably in volume. Combine mascarpone and yogurt, then add it to the bowl and mix in.

5. Line a large trifle glass or baking dish with a layer of ladyfingers. You might need to break/cut some ladyfingers so they fit snugly next to each other. The layer should have as few gaps in between as possible.

6. Drizzle about 1/3 of the espresso mixture on the ladyfingers, then spread about 1/4 of the mascarpone cream on top and smooth it out to create an even layer. Next, spread about 1/3 of the cherry compote on the cream. Repeat this process two times more – ladyfingers, espresso, cream, and cherries – the last layer should be mascarpone cream. Place the tiramisu in the fridge for at least 3-4 hours.

7. Before serving, decorate the tiramisu with grated chocolate and fresh cherries. We always place the glass with a big spoon and some bowls in the middle of the table so everyone can help themselves.